SOFT AND CHEWY RASPBERRY SUGAR COOKIES
These soft and chewy raspberry sugar cookies are bursting with fresh raspberry flavor and a tender texture. Perfect for tea time or sharing, they combine sweetness with a fruity twist in every bite.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries gently mashed
- ¼ cup powdered sugar for dusting, optional
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt.
Make the Dough:
- In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla extract; beat until combined. Gently fold in mashed raspberries. Gradually add dry ingredients and mix until a soft dough forms.
Shape Cookies:
- Scoop dough into tablespoon-sized balls and place on prepared baking sheets about 2 inches apart.
Bake:
- Bake for 10–12 minutes or until edges are set but centers remain soft. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Optional:
- Dust with powdered sugar before serving.
Notes
- Make Ahead: Dough can be refrigerated up to 2 days before baking.
- Customising the Flavour: Add lemon zest for a citrusy note or white chocolate chips for extra sweetness.
- Serving Suggestions: Enjoy with tea, coffee, or as a sweet snack anytime.
- Allergy-Friendly Options: Substitute butter with plant-based butter for dairy-free cookies.
- Storage Tips: Store in an airtight container at room temperature for up to 5 days.